This is a miso-style soup with stewed Vidalia onions, edamame and chicken.

1 sweet Vidalia onion (peeled and cut into ¼-inch slices)

1 T. canola oil

2 tsp. light sesame oil

3 T. minced ginger

¼ tsp. red chili flakes

2 chicken breasts, cut into thin slices

1 cup soy sauce

3 T. dark miso paste

3 qts. vegetable stock

1 pkg. extra firm tofu (optional)

½ cup frozen, shelled edamame (soy beans)

Salt and pepper to taste

3 sliced green onions

Steps: In a large pot heat canola oil and sesame oil. Add minced ginger and red chili flakes and sweat for 2 minutes. Add Vidalia onion and sweat for 4 additional minutes over medium-low heat. Add sliced chicken breast and cook for 5 minutes. Add soy sauce, miso paste and vegetables stock, and bring to a rolling boil. To serve, place equal amounts of diced tofu, edamame and scallions in each serving bowl and ladle hot soup over each bowl, separating chicken and onions evenly. Serve piping hot with a side of soy and chili oil for those that like it a little hotter.